Ingredient: Corriander Leaves

PAPRI CHAAT

Servings

Ingredients

For Puris

250 gms Wheat Flour
5-6 tsp Oil
1/2 tsp Baking Soda
1 pimch Salt
1/2 glass Water

For Chaat

1 finely chopped Onion
1/2 finely chopped tomatoes cut into cubes
1-2 finely chopped Green Chillies
1 tsp Chaat Masala
3-4 tsp Tamarind Sweet Chutney
1-2 tsp Green Chutney
to taste Rock Salt
for garnishing Corriander Leaves
for garnishing Thin Sev
1/2 cup Fresh Curd
1-2 Boiled and mashed potatoes

Servings

Ingredients

For Puris

250 gms Wheat Flour
5-6 tsp Oil
1/2 tsp Baking Soda
1 pimch Salt
1/2 glass Water

For Chaat

1 finely chopped Onion
1/2 finely chopped tomatoes cut into cubes
1-2 finely chopped Green Chillies
1 tsp Chaat Masala
3-4 tsp Tamarind Sweet Chutney
1-2 tsp Green Chutney
to taste Rock Salt
for garnishing Corriander Leaves
for garnishing Thin Sev
1/2 cup Fresh Curd
1-2 Boiled and mashed potatoes

Instructions

Prepare a tight dough by adding all the ingredients and cover it with wet muslin cloth for half an hour. Now make small puris and fry it till it becomes crispy. Place these puris in a plate. Once they are cooled add curd on top, then little green chutney and sweet tamarind chutney. Now sprinkle the salt, masalas, onion, tomato and garnish with coriander leaves and sev. Serve immediately . Otherwise puris will become soggy. This can be a healthy evening snack but one cannot replace this as dinner.

ZERO OIL DALIA RECIPE

Prep Time

5 min

Cook Time

15 min

Servings

Ingredients

100 gms Dalia
1 (Finely Cut) Onion
½ (Finely Cut) Tomato
1 or 2 Green Chillies
¼th tsp Turmeric Powder
To taste Salt
8-10 Curry leaves
Finely cut (for garnishing) Corriander Leaves
4 cups Water

Prep Time

5 min

Cook Time

15 min

Servings

Ingredients

100 gms Dalia
1 (Finely Cut) Onion
½ (Finely Cut) Tomato
1 or 2 Green Chillies
¼th tsp Turmeric Powder
To taste Salt
8-10 Curry leaves
Finely cut (for garnishing) Corriander Leaves
4 cups Water

Instructions

Wash dalia and pressure cook till its done. Boil water in a pan. Add salt, onion, green chillies, tomatoes, turmeric powder, curry leaves and let it boil till vegetables are cooked. Now add the cooked dalia and mix well. Garnish with coriander leaves. Serve hot. Note : You can add seasonal vegetables to increase its nutritive value.

POHA CUTLETS

Prep Time

15 min

Cook Time

10 min

Servings

Ingredients

250 gms Thin Poha/Flattened Rice
2-3 medium size Potatoes
finely cut Corriander Leaves
1-2 (finely cut) Green Chillies
To taste Salt
1/4th tsp Turmeric Powder
1/4th tsp Cumin Powder

Prep Time

15 min

Cook Time

10 min

Servings

Ingredients

250 gms Thin Poha/Flattened Rice
2-3 medium size Potatoes
finely cut Corriander Leaves
1-2 (finely cut) Green Chillies
To taste Salt
1/4th tsp Turmeric Powder
1/4th tsp Cumin Powder

Instructions

Wash poha and drain water. Boil and mash potatoes. Mix it with poha. Add other ingredients and make a dough. Now make flattened balls and shallow fry on iron tawa. Serve hot with green chutney or tomato sauce. You can deep fry and make it more tastier and crispier if you want to serve it to small kids. This can also be a wholesome tiffin for school going children.

QUICK, EASY, MOUTH WATERING SNACK FOR KIDS

Evening time is difficult to manage for the mothers as what has to be given to the child to eat. Here’s a quick, mouth watering recipie which is so delicious and super healthy as well.

QUICK, EASY, MOUTH WATERING SNACK FOR KIDS

Prep Time

10 min

Cook Time

5 min

Servings

Ingredients

2 Nos Lijjat Papad
1 Small Onion
1 Small Tomato
Half (Optional) Green chilli
As per taste Salt
Very little Amchur
Little Chaat Masala
To sprinkle Corriander Leaves

Prep Time

10 min

Cook Time

5 min

Servings

Ingredients

2 Nos Lijjat Papad
1 Small Onion
1 Small Tomato
Half (Optional) Green chilli
As per taste Salt
Very little Amchur
Little Chaat Masala
To sprinkle Corriander Leaves

Instructions

Finely cut onion, tomato & green chilli. Mix all the masalas, salt & coriander leaves and keep it aside. Cut papad into 2 pieces. Heat a tawa and roast half piece papad. Roll it immediately into a cone when the papad is hot. You can use a tissue paper to hold it as it will be little hot. Now fill the cone with the ready masala and immediately serve it. You child would love to have this healthy snack.

Apple Curry Gravy

Prep Time

Cook Time

Servings

Ingredients

3 Medium size Apple 3 Medium size (Cut into pieces removing the skin)
2 Tomato
1/4th piece Ginger
50 grams Grated coconut (optional)
2-3 tsp Ghee
8-10 piece Curry leaves
1/4th tsp Cumin seeds
As required Salt To taste
2-3 Bay Leaves
To garnish Corriander Leaves
1/4th tsp Kashmiri Red Chilli Powder
1/4th tsp Turmeric Powder
1/4th tsp Mustard seeds
1/2 tsp Corriander Powder
1 cup Water

Prep Time

Cook Time

Servings

Ingredients

3 Medium size Apple 3 Medium size (Cut into pieces removing the skin)
2 Tomato
1/4th piece Ginger
50 grams Grated coconut (optional)
2-3 tsp Ghee
8-10 piece Curry leaves
1/4th tsp Cumin seeds
As required Salt To taste
2-3 Bay Leaves
To garnish Corriander Leaves
1/4th tsp Kashmiri Red Chilli Powder
1/4th tsp Turmeric Powder
1/4th tsp Mustard seeds
1/2 tsp Corriander Powder
1 cup Water

Instructions

For Gravy Grind tomatoes, bay leaves, cumin seeds, grated coconut, curry leaves, turmeric powder, red chilli powder into a fine paste. Add ghee and heat a pan adding mustard seeds. Once the seeds splutter, immediately add coriander powder. Mix well for 2 minutes. Then add the gravy. Keep stirring till the gravy leaves the sides of the pan. Now add the cut apples, mix well by adding water and salt. Keep it covered on low flame for 10-12 minutes. Garnish with coriander leaves. Serve hot with chapatti/paratha/rice.